Pistachio Coquito

Name: Pistachio Coquito
Ingredients: 2 1/2 oz Pistachio Milk; 2 oz Coconut Milk; 2 oz Toasted Coconut Infused Lairds Applejack; 1/2 oz Disaronno Amaretto; 1/4 oz Amaro Di Angostura; 1/4 oz Cardamom Infused Bourbon Barrel Aged Maple Syrup; 3 drop Addiction Mixology InstaFoam

+ 1 Likes

By Bradley Johnson

Submitted on: March 20, 2021

Seasonal

Signatures

The Pistachio Coquito is a Puerto Rican holiday beverage akin to a nog. I didn't invent this, but I did modify the recipe and drag it through Tuscany, Italy a bit. A few years ago, while consuming massive amount of wine in Tuscany, we discovered the majesty of pistachio gelato. There are A LOT of flavors going on here, people! First I wanted to invoke those flavors into this classic drink using DiSaronno to amplify the pistachio flavors. I then used Amaro di Angostura to play off the spice notes...

Ingredients

2 1/2 oz
Pistachio Milk

2 oz
Coconut Milk

2 oz
Toasted Coconut Infused Lairds Applejack

1/2 oz
Disaronno Amaretto

1/4 oz
Amaro Di Angostura

1/4 oz
Cardamom Infused Bourbon Barrel Aged Maple Syrup

3 drop
Addiction Mixology InstaFoam

Instructions

Garnish

Freshly grated nutmeg and cinnamon

Build

Build

Glass

Glass

Estimated strength

About 3% ABV (estimate)

By Bradley Johnson

Mixologist

Brad Johnson, aka Sluggo, aka Mysterioso, is a home mixologist specializing in interesting and sometimes whimsical twists on classic cocktail platforms. While Brad has worked as a professional bartender in years past, he is currently establishing his brand, Société Mysterieux, an underground cocktail society for like-minded enthusiasts of cocktail culture. We create our own recipes based on classic platforms using our own bitters, syrups, tonics and shrubs under the brand L’Apothicaire Mysterieu...

Other Recipes by Bradley Johnson

Pistachio White Russian

Tom Yum Collins

+ 23 More Recipes

Admittedly, this is not an easy drink to recreate. I infused the brandy with toasted coconut in the immersion circulator (sous vide). I did the same with the maple syrup using fresh spices muddled in a mortar and pestle and then placed in an immersion circulator. The traditional recipe requires cream and egg, which I prefer not to use, as many of the friends and family I serve are vegan or just don't like to have raw egg mixed into drinks. Please reach out for any details on making these ...

Editor's Note

A classic Puerto Rican Coquito gets a Tuscan-inspired twist. Pistachio and coconut milk form a creamy, dairy-free base for spiced applejack, amaro, and cardamom-maple syrup.